Make an impression with salmon tataki, a quick recipe that elevates your fish in just a few steps. Traditionally prepared in Japan with fresh tuna and served with soy sauce, for a special occasion, try it with the famous Petrossian smoked salmon filet, the Coupe du Tsar®. Coated with an aromatic herb crust, it will be beautiful to present and full of flavor.
Preparation: 20 minutes • Cooking: 10 + 2 minutes
Ingredients for 4 people
- 1 Coupe du Tsar® plain or marinated 500 g
- 1 tablespoon crushed pink peppercorns
- 1 bunch fresh herbs (coriander, chervil)
- 1 drizzle sesame oil
For the soy sauce reduction
- 20 cl soy sauce
- 1 tablespoon rice or white vinegar
- 3 tablespoons sugar
Method
- Cut the salmon filet into rectangular pieces with flat sides. Each piece should be thick enough to remain “raw” in the center after cooking.
- Heat the soy sauce, vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat and simmer until reduced by half. Set aside.
- Heat a non-stick pan with very little sesame oil. Once hot, sear each side of the fish very quickly (max 15 seconds). The goal is to cook only the exterior, keeping the inside raw and tender.
- Brush the seared salmon pieces with the reduced soy sauce on all sides.
- Chop the fresh herbs finely and roll the fish in the mixture. The herbs should coat the salmon exterior.
- Cut into uniform pieces and plate, drizzling with a few drops of sesame oil, garnishing with crushed pink peppercorns and some edible flowers.
Tip from our culinary stylist Coralie
To accompany this incredible salmon, present it with some edible flowers like coriander flowers, then sprinkle with thin slices of raw turnips or white radishes. Cut thinly with a mandoline and round with a cutter, or pickled. These little presentation details will earn you compliments from your guests.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
